Maple Oatmeal Muffins

Enjoy delicious muffins for breakfast without a lot of added sugar and fat.

My family loves muffins, but so many muffin recipes are so loaded with sugar and butter that you might as well be eating a cupcake. This recipe is different. It has no added sugar and just a little bit of butter. Maple syrup and apple butter pick up all the slack.* The best part is that my son loves them, which means that these have become a staple in our house for breakfasts and after-school snacks, and I don’t have to feel bad about him eating them.

*Just make sure you use 100% pure maple syrup and 2-ingredient apple butter (apples and apple cider concentrate). Otherwise your muffins will end up loaded with sugar and corn syrup despite your good intentions.


  • 1 cup organic whole wheat pastry flour
  • 1 cup old fashioned oats
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1/4 cup apple butter
  • 1/4 cup maple syrup


  1. Preheat oven to 350°F.
  2. Mix flour, oats, salt, and baking powder in a bowl.
  3. In a separate bowl, beat eggs, then add milk, butter, apple butter, and maple syrup. Mix well.
  4. Combine dry mixture and wet mixture and mix well.
  5. Bake at 350°F for 15-20 minutes, until a toothpick comes out clean. (As you can see from the picture and video, the muffins don’t rise much, but they taste great.)

See how this recipe is made by watching the video below:

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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